2 (4 oz.) cans green chilies, diced & drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 c. undiluted evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. sliced tomatoes

In large bowl, combine grated cheeses and chilies. Turn into buttered shallow 2 quart casserole. Beat egg whites until stiff peaks form. In small bowl, combine egg yolks, flour, salt, pepper and milk until well blended. Gently fold egg whites into yolk mixture. Pour eggs over cheese in casserole and with fork "ooze" through cheese. Bake 30 minutes at 325 degrees. Remove from oven and arrange sliced tomatoes overlapping around edge of casserole. Bake 30 minutes longer. Garnish with chopped chilies.